There comes a time in everyone’s ketogenic life where you crave something sweet. Cookies, brownies, cake – but there’s nothing that you’ve pre-made and nothing that is low carb laying around.
In under 5 minutes you can have a chocolate cake that’s rich, delicious, and sure to slam those cravings straight into the ground. Cake in a mug! Chocolate cake in a mug, that is. Absolutely divine in taste, just like you spent 45 minutes slaving away baking it in the oven.
I know, I know, you need almond flour. And none of that almond meal, either – only a fine grain almond flour for the soft and non-grainy texture. But it’s worth it, trust me!
I used to make these with protein powder, and the consistency is just nowhere close. The protein powder will give a more rubbery texture, and while it’s still good it’s just not great. The almond flour helps give it that real-cake texture that you’re looking for!
The key to the perfect consistency is the egg. Combined with the absorptive powers of the coconut flour and the rising properties of the almond flour, the egg will coax the cake to rise even higher than you might expect and provide an extremely decadent consistency.
Yields 1 chocolate cake
The Preparation
- 2 tablespoons butter, salted
- 1 1/2 tablespoons erythritol
- 2 tablespoons unsweetened dark cocoa powder
- 2 teaspoons coconut flour
- 2 tablespoons almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon vanilla extract
- 1 large egg
The Execution
1. Measure out 2 Tbsp. butter and put it inside the mug you will be using.
2. Microwave the butter for 20-25 seconds until it mostly melted and hot. Add your sweetener to the melted butter.
Note: You can use any low carb/low glycemic sweetener for this. Read more at: the best low carb sweeteners.
3. Add your 2 Tbsp. cocoa powder to the butter.
4. Add your coconut flour, almond flour, baking powder, and vanilla.
5. Don’t forget the egg! It will help the cake rise.
6. Mix the ingredients well, until everything is combined and there’s as little lumps as you can get. If you’re going to make 2 servings, this is the point where you would measure the batter out into 2 mugs or 2 ramekins. If you’d rather have something you can cut into squares and share, the keto chocolate brownies use cream cheese and coconut oil for a fudgier texture than a mug cake.
7. Microwave the cake for 60-75 seconds. It takes 75 seconds in my microwave. If you are making 2 servings, probably 50-60 seconds would do the best – I never make 2 servings because I’m greedy 🙂 If you have more time and want something that serves a crowd, our keto pound cake uses the oven and a loaf pan, with lemon extract and vanilla instead of cocoa powder.
8. While you’re waiting for the cake to cook, whip some cream in a mixing bowl. (Optional)
I do this by using an immersion blender – very quick, easy, and tasty but it will produce stiff peaked whipped cream (and to some it may be over whipped). Pour enough whipping cream into a container to cover the immersion blender blades. Blend for 20-40 seconds until you reach the consistency you want.
9. Let the cake cool for a moment and spoon on the whipped cream. (Optional)
This makes a total of 1 serving of Keto Chocolate Cake in a Mug. The serving comes out to be 417 calories, 36.6g fats, 5.1g net carbs, and 12.1g protein.
If you want the same chocolate hit but with a citrus note, our orange chocolate keto cookies use orange zest and chocolate chunks baked together – a different texture and flavor profile from this mug cake.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| 1 1/2 tablespoon erythritol | 4 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon unsweetened dark cocoa powder | 40 | 1 | 6 | 4 | 2 | 2 |
| 2 teaspoon coconut flour | 13 | 0.8 | 2.2 | 1.6 | 0.7 | 0.7 |
| 2 tablespoon almond flour | 81 | 7 | 3.1 | 1.8 | 1.3 | 2.9 |
| 1/2 teaspoon baking powder | 1 | 0 | 0.6 | 0 | 0.6 | 0 |
| 1/4 teaspoon vanilla extract | 3 | 0 | 0.1 | 0 | 0.1 | 0 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| Totals | 424 | 37 | 12.5 | 7.4 | 5.1 | 12.8 |
Keto Chocolate Cake in a Mug
Ingredients
- 2 tablespoon butter salted
- 1 ½ tablespoon erythritol
- 2 tablespoon unsweetened dark cocoa powder
- 2 teaspoon coconut flour
- 2 tablespoon almond flour
- ½ teaspoon baking powder
- ¼ teaspoon vanilla extract
- 1 large egg
Instructions
- Measure out the butter and put it inside the mug you will be using. This should be at least a 12 oz mug.
- Microwave the butter for 20-25 seconds until it is mostly melted and hot. Add the sweetener to the melted butter.
- Add the cocoa powder to the butter.
- Add the coconut flour, almond flour, baking powder, and vanilla.
- Don't forget the egg! It will help the cake rise.
- Mix the ingredients well, until everything is combined and there's as few lumps as you can get. If you're going to make 2 servings, this is the point where you would measure the batter out into 2 mugs or 2 ramekins.
- Microwave the cake for 60-75 seconds. It takes 75 seconds in my microwave. If you are making 2 servings, probably 50-60 seconds would do the best - I never make 2 servings because I'm greedy.
- While you're waiting for the cake to cook, whip some cream in a mixing bowl. (Optional)
- Let the cake cool for a moment and spoon on the whipped cream. (Optional)
I use large soup mugs for my mug cakes because I like mine “eggy,” and use two eggs, not just one. This chocolate cake sounds utterly decadent–I very much like using almond flour and coconut flour, too–so I might just forego the second egg,just to make sure I’m getting the true cake experience :-). My immersion blender came with a whisk, so I’m able to make whipping cream with that–kind of takes some getting used to, using a powered whisk, but it’s pretty neat.
Hey Joyce,
I’d definitely recommend following the recipe as is and making adjustments after you’ve had the true cake experience 🙂
If you do end up making an eggier one, let us know how it turns out. I’m super curious!
This cake is delicious!!! I did over microwave by 15 seconds, But was still amazing! And it was lunch, lol. Also, Instead of whipping heavy cream, I used sour cream with Erythritol. Which is also delish! Thank you for this recipe, finally have 1 I like!
Great idea with the sour cream! Glad you liked it.
killer! I made as is and loved every bite. I will reduce the cocoa next time. Maybe add raspberries or strawberries slices for added flavor.
That sounds like a delicious idea, Sandra! Thanks for the comment 🙂
I really didn’t like this recipe. The cake was dry and the consistency of gravel. I felt like I was swallowing sand. I made a similar nonKeto mug cake recipe for my husband and his tasted dry, too. I think it’s probably just better to use an oven to bake things instead of a microwave.
I’m not sure if your microwave is high power, but it sounds like they’re getting overcooked. I’d recommend cutting the power level on your microwave to half and cooking for less time in the microwave. They should stay moist that way.
Ok, this is one lava microwave mug cake recipe I keep coming back and back – mostly because of it’s fuss-free ingredients list. Other recipes tend to call for heavy cream, keto chocolate chips or even almond milk – nothing that I keep at home at regular basis (why they even think that I will have chocolate chips at home when I have a sweet tooth is beyond me), but this one is made from items I will have even with most empty fridge. I do tend to add more sweetener, though, and make it in the small bowl 🙂
I am a big fan of this recipe too! There’s nothing like a recipe that is super convenient and delicious. Thanks for the feedback 🙂
Absolutely delicious! I am bookmarking this for sure! <3
This is the absolute best!! I made it yesterday and then again today, for me, following the exact recipe turned out perfect. My sweet tooth thanks you so much!
So happy you loved it, and it turned out perfectly! Thanks for the feedback 🙂
Can you tell me how much time in an oven not in microwave?
350F for 8-10 minutes seems to work well!
Delicious! I made a double batch and baked (microwaved) it in a bowl at 80% for 5 min. or so. The reduced power keeps it tender, not tough.
Very glad to hear it! Great tip with making extra batches!
Easy and tasted great PLUS I felt TOO full for hours. 1/2 cake for me next time
Absolutely Delicious and easy to make 😋
Looks SUPER and Would Satisfy Chocolate 🍫 craving And NEED for Something Sweet 👍🏼😊Thank You ❗️G-d❤️Bless